Everything Bagel Keto Rolls (Almond Flour) – Soft, Savory, and Low-Carb

These rolls taste like your favorite everything bagel, but without the carb crash. They’re soft inside, lightly crisp on the outside, and packed with that garlicky, onion-y, sesame crunch. You can enjoy them for breakfast sandwiches, sliders, or as a side with soup.

Best of all, they’re quick to make with simple pantry ingredients. If you’ve been missing bread on keto, this recipe is a keeper.

Print Recipe

Everything Bagel Keto Rolls (Almond Flour) - Soft, Savory, and Low-Carb

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Servings: 12 servings

Ingredients

• 2 cups blanched almond flour
• 1 tablespoon baking powder (aluminum-free)
• 1/2 teaspoon fine sea salt
• 2 cups shredded low-moisture mozzarella cheese
• 2 ounces cream cheese, cubed
• 2 large eggs (plus 1 extra egg for egg wash, optional)
• 1–2 tablespoons Everything Bagel seasoning, plus more for topping
• 1 teaspoon apple cider vinegar (optional, for extra lift)
• Olive oil or melted butter for brushing (optional)

Instructions

• Preheat and prep: Heat oven to 375°F (190°C). Line a baking sheet with parchment paper.
• Mix dry ingredients: In a bowl, whisk almond flour, baking powder, and salt until well combined.
• Melt the cheeses: Add mozzarella and cream cheese to a microwave-safe bowl.Microwave in 30-second bursts, stirring in between, until fully melted and smooth (about 1–2 minutes total). Alternatively, melt gently on the stove.
• Combine wet and dry: Add the melted cheese to the dry ingredients along with 2 eggs, vinegar (if using), and 1 tablespoon Everything Bagel seasoning. Mix with a sturdy spatula, then knead by hand until a smooth dough forms.If it’s sticky, let it rest 2–3 minutes.
• Shape the rolls: Lightly oil your hands. Divide dough into 8 equal pieces and roll into balls. Place on the lined baking sheet, spacing them about 2 inches apart.
• Add the topping: Whisk the extra egg for an egg wash and brush the tops.Sprinkle generously with more Everything Bagel seasoning. For extra sheen, brush with a little olive oil or melted butter first.
• Bake: Bake 16–20 minutes, until the tops are golden and the rolls feel set. If browning too quickly, tent loosely with foil during the last few minutes.
• Cool slightly: Let the rolls rest 10 minutes before slicing.They firm up as they cool.

Why This Recipe Works

• Almond flour keeps the rolls low-carb while adding a buttery, nutty flavor.
• Mozzarella and cream cheese create the classic “fathead dough,” giving these rolls structure and chew.
• Eggs and baking powder help the rolls rise and stay fluffy, not dense.
• Everything bagel seasoning adds big flavor with zero extra effort.
• Quick bake time means you can have warm, fresh rolls in under 40 minutes.

What You’ll Need

• 2 cups blanched almond flour
• 1 tablespoon baking powder (aluminum-free)
• 1/2 teaspoon fine sea salt
• 2 cups shredded low-moisture mozzarella cheese
• 2 ounces cream cheese, cubed
• 2 large eggs (plus 1 extra egg for egg wash, optional)
• 1–2 tablespoons Everything Bagel seasoning, plus more for topping
• 1 teaspoon apple cider vinegar (optional, for extra lift)
• Olive oil or melted butter for brushing (optional)

Step-by-Step Instructions

1. Preheat and prep: Heat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Mix dry ingredients: In a bowl, whisk almond flour, baking powder, and salt until well combined.
3. Melt the cheeses: Add mozzarella and cream cheese to a microwave-safe bowl.

   Microwave in 30-second bursts, stirring in between, until fully melted and smooth (about 1–2 minutes total). Alternatively, melt gently on the stove.

4. Combine wet and dry: Add the melted cheese to the dry ingredients along with 2 eggs, vinegar (if using), and 1 tablespoon Everything Bagel seasoning. Mix with a sturdy spatula, then knead by hand until a smooth dough forms.

   If it’s sticky, let it rest 2–3 minutes.

5. Shape the rolls: Lightly oil your hands. Divide dough into 8 equal pieces and roll into balls. Place on the lined baking sheet, spacing them about 2 inches apart.
6. Add the topping: Whisk the extra egg for an egg wash and brush the tops.

   Sprinkle generously with more Everything Bagel seasoning. For extra sheen, brush with a little olive oil or melted butter first.

7. Bake: Bake 16–20 minutes, until the tops are golden and the rolls feel set. If browning too quickly, tent loosely with foil during the last few minutes.
8. Cool slightly: Let the rolls rest 10 minutes before slicing.

   They firm up as they cool.

How to Store

• Room temperature: Store in an airtight container for up to 24 hours.
• Refrigerate: Keeps well for 4–5 days. Rewarm in a 300°F (150°C) oven for 5–7 minutes.
• Freeze: Freeze in a zip-top bag up to 2 months. Thaw at room temp, then toast or bake to refresh.

Benefits of This Recipe

• Low-carb and keto-friendly: Almond flour and cheese-based dough keep net carbs low.
• High in protein and fat: Satisfying and great for staying full.
• Flexible: Works for breakfast sandwiches, burgers, or as a dinner roll.
• Quick and simple: No yeast, no long rise, just mix, shape, and bake.

Pitfalls to Watch Out For

• Under-mixing the dough: If the cheese isn’t fully incorporated, you’ll get streaks and uneven texture.

  Knead until smooth.

• Too sticky to handle: Let the dough cool a bit or oil your hands. A short rest helps.
• Flat rolls: Use fresh baking powder and don’t skip the egg wash; it helps structure the top.
• Overbaking: They dry out if baked too long. Pull when just golden.

Recipe Variations

• Cheddar Jalapeño: Swap in half cheddar for the mozzarella and fold in minced jalapeño.
• Garlic Parmesan: Add 1 teaspoon garlic powder and 2 tablespoons grated Parmesan to the dough.
• Herb and Olive: Mix in 1 tablespoon chopped fresh rosemary and 2 tablespoons chopped olives.
• Mini Slider Buns: Shape into 10–12 smaller rolls and reduce bake time by a few minutes.
• Dairy-Free Attempt: Use dairy-free mozzarella and cream cheese alternatives.

  Texture may be softer; chill dough briefly before shaping.

FAQ

Can I use coconut flour instead of almond flour?

Coconut flour behaves very differently and absorbs more moisture. A straight swap won’t work. If you must use coconut flour, look for a recipe developed specifically for it.

What’s the best Everything Bagel seasoning?

Any store-bought blend works.

Look for a mix with sesame seeds, poppy seeds, dried garlic, dried onion, and coarse salt. If your blend is salty, reduce the added salt in the dough.

Do I have to use a microwave to melt the cheese?

No. You can melt the mozzarella and cream cheese together in a small saucepan over low heat, stirring constantly until smooth.

Why is my dough tearing or rubbery?

It’s likely too cold or not fully combined.

Warm it slightly and knead until the cheese integrates. Lightly oiling your hands also helps.

How many carbs are in each roll?

Exact counts vary by brand, but typically each roll has about 3–5 net carbs. Check your ingredient labels for the most accurate numbers.

Can I make them in a muffin tin?

Yes.

Grease the tin well or use liners, then press dough portions into each cup. Bake until golden; timing is similar.

Wrapping Up

These Everything Bagel Keto Rolls bring big deli flavor to a low-carb kitchen with minimal effort. The fathead dough turns out soft and satisfying, while the seasoning does the heavy lifting on taste.

Keep a batch on hand for breakfasts, meal prep, and weeknight dinners. Simple ingredients, reliable results, and no compromise on that bagel-shop vibe.